Friday, March 30, 2012

This Weeks Box March 30th 2012

 

This week, there was what appears to be an owl egg and a few of those pellets with bones that owls cough up at the base of the owl box overlooking the south garden.

Sanford built the box and led the project to install it 5 years ago and we have holding the space for them ever since

Please hold a point! It feels like it would be a real privilege if the owls chose this space for their new family.

Here is the haul for this week

fuerte avocados
gold nugget tangerines
young broccoli shoots
new crop of young multi color romaine lettuce
green onions
braising mix with chard kale and spinach
tangelos
pink and eureka lemons
sweet young carrots
fresh rosemary with flowers for making butter
fennel
kohlrabi
bouqute of Irises

We are making some of our famous purple German Bearded Irises available this week in the form of a bouquet for each CSA member. We are really not sure how well these delicate little guys are going to keep between tomorrow morning and when you get them home. We intentionally picked stems with a few unopened heads with hopes that they might open in a day or two. You might end up having to dead head a few spent flowers when you get home and put them on the table.

A crate of bouquets will be left at each drop off location. Enough for one for each member.




 This weeks showcase Avocado....Fuerte
The Fuerte avocado is a medium to large fruit with an elongated pyriform (pear) shape ranging from around five to sixteen ounces. Its skin is smooth, easy to peel and its flesh is thick, yellow and 18% oil. Its flavor is rich and creamy with notes of hazelnut and a lemony, grassy finish. 

With the commercialization of avocado production, this formerly leading market variety was displaced by the thick-skinned Haas, which handles better in shipping to distant markets. Of the almost 500 varieties of avocado, only seven are grown commercially in California, and of these seven, Haas comprises around 95% of the crop. Fuerte is considered by avocado growers and connoisseurs to be one of the best tasting commercial cultivates, and it deserves to be more widely grown and known.
 Avocado Commission Varieties List
Butter With Rosemary or Other Edible Flowers. Photo by awalde

Rosemary Flower Butter Recipe
Remove 1/4 lb butter from fridge and let soften at room temp
Chop the flowers with a sharp knife to bring out the flavor
Stir in flowers and white pepper with a fork
Wrap it in silicone foil or aluminum foil
Shape it if you want 
Stick in the fridge for a few ours.
It is awesome on bread, fish, chicken and lamb.
Braising Greens Video
Here is a good video showing how to tackle another braising greens recipe
I do not understand the strange man in the background but it is a good recipe and she explains the process extremely well
 http://www.cookusinterruptus.com/index.php?video_id=66 

Braised Kohlrabi with Fennel and Leeks

This recipe is by Emeril. Maybe substitute the green onions for leeks? Just sayin........ Recipe 

Roasted Fennel Green Onions and Kohlrabi 

This recipe works! Just julienne everything. Put everything in a pyrex. Add butter or olive oil generously. Add a dash of balsamic vinegar and some white pepper. Stick it in the oven at 400 degrees covered with foil for 25 minutes. Uncover, sprinkle parmesan on top and cook uncovered for another 10 minutes until tops of veggies are caramelized. It is great next to risotto. Note... use the bottom half of the fennel. Save the fronds for something else. Kohlrabi has to have the outer layer peeled or cut off before cutting up. It is super tough and you do not want to eat it.

 

 


 

Friday, March 23, 2012

This Weeks Box March/ 23/ 2012

Here Is The Contents Of This Weeks Box
 
Blood Oranges
Green Onions
Sweet Young Carrots
Tatsoi
Pak Choy
Pink Lemons
Bacon Avocados
Broccoli Shoots
Naval Oranges
Chard
2 Heads of Lettuce


Tired of always stir frying those asian greens in your CSA?

Browned Butter Pasta with Tatsoi "Or Pak Choy"
Serves 2
Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
One green onion
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped oregano
Freshly grated parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water.
When pasta almost done done, melt butter in a skillet. Add chopped green onions. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. 


bacon

 Our feature avocado this week is the Bacon Avocado

Here is a great page on the California Avocado Commission website for identifying and getting descriptions for all the avocados we make available to you throughout the year.


http://4.bp.blogspot.com/_ZT9pxYy-fFo/TNhnmqtP5AI/AAAAAAAAAKg/qpUyWoBCSI0/s1600/Broccoli+Shoots.jpg


Early spring is when broccoli is at it's best. These young shoots are great however you cook them.
Lightly Saute with garlic lemon and butter until they turn that fluorescent green color.
Lightly steamed or even raw with a little olive oil

 
 From Incredible Smoothies.com

Just a note about the pink lemons, They taste and act just like regular lemons. Do not be afraid to substitute them for regular lemons in any recipe. Also, although the flesh is pink, the juice is clear. No, these are not where pink lemonade comes from. I wish it were true, but it is not. Pink lemonade comes from food coloring!

Enjoy your box of food this week.

Thanks everyone.





Saturday, March 17, 2012

This Weeks Box 3/17/2012

Here is what is in the box

bag of braising greens "mostly chard and spinach"
zutano avocados
green onions
red potatoes
lemons
brussels sprouts
blood oranges
tangerines
small head red lettuce
beets with big nice greens


This weeks avocado is a Zutano Avocado. It has a lime green skin, fairly skinny neck and yellow bumps. It is a Mexican variety that is grown commercially here in California.
It's flavor is similar to Hass but not quite as creamy. It is also more fibrous than most other California Avocados.

Next week we will showcase Bacon Avocados. The following week, we will load you up with Fuerte's. And after that, Hass. See if you cannot notice some of the subtle differences in the different avocados. You might get to where you are able to identify every avocado you get from us.

Beet Greens and Feta Pasta Recipe 

Chard Avocado Blood Orange With Mango Chutney Dressing

Friday, March 9, 2012

This Weeks Box 3/10/2012

Onion Chain Gang

James And Moises Tend To The Worm Castings



Here Is What's In The CSA Box This Week

blood oranges
kale
lemons
green beans
fresh mint
fresh oregano
swiss chard
naval oranges
tangerines
bok choy
head lettuce
cilantro
greenhouse cucumbers
tangerines
avocado

Baby bok choy

Grilled Bok Choy Recipe From:
EatDrinkBetter.com 

Simple Tangerine Avocado Salad Recipe!!
1 avocado
1 tangerine
1 small juice orange (or half a large one)
1 tablespoon of mustard
3 tablespoons of virgin olive oil
salt and pepper
a few leaves or romaine, or other lettuce, washed, carefully dried, and shredded

First make the dressing. Juice the orange. Mix the juice with the oil and mustard. Add salt and pepper to taste.
Peel the tangerine and divide it into sections. If the tangerine has a lot of seeds, remove them.  Peel and slice the avocado. Combine the tangerine sections, avocado slices, and the dressing in a bowl. Toss well.  Spoon the avocado and tangerines onto a bed of shredded lettuce. Drizzle the remaining dressing from the bowl over the salad, and serve.
 
chips. made of kale.

Baked Kale Chips Recipe From Smitten Kitchen.com


 Kale With Eggs And Toast

I had this during the week and it was good. I substituted Shitake for the bacon
Here is the link to the recipe.
Link

      Roasted Green Beans
  • 1 pound green beans
  • Kosher salt and freshly ground black pepper
  • 1 cup grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F.

Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.


Saturday, March 3, 2012

This Weeks Box 3-3-2012

fennel
lemons
brussels sprouts
avocados
greenhouse cucumbers "small but flavorful"
one lb bag of cumquats
young beets with real nice tops for eating "not eating good beet greens is a sin"
naval oranges
2 heads of two types of lettuce "romaine, red and bib lettuce"
tangerines
green onions

Please remember that this is the first pick up day of the month. 
Full shares are 165.00

Thank you